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Cooking and baking with Weihenstephan I recently visited Lake Tegernsee and had the opportunity to participate in a fantastic workshop. The occasion, or rather the "star" of the workshop, was the 500-gram tub of yogurt from the Weihenstephan dairy. Alongside the presentation of the yogurt, the kitchen of the "Bussi Baby" hotel in Bad Wiessee, which served as the event location, demonstrated just how varied, healthy, and delicious cooking with Weihenstephan dairy products – milk, whipped cream, butter, and of course, their creamy and mild yogurt – can be. It was wonderful, a lot of fun, and definitely worth sharing with you!

Weihenstephan Joghurt mild - 3,5 Fett 500g_freigestellt

Weihenstephan's "mild yogurt" (1.51 Tp3 t fat)

The creamy yogurt from Weihenstephan

Do you like yogurt? – Who doesn't, right? Since terms and names like "Lactobacillus acidophilus," "Streptococcus thermophilus," and "Bifidobacteria" mean nothing to me personally, I much prefer Weihenstephan's quote: "In a 500-gram container of Weihenstephan's 'mild yogurt,' there are more lactic acid bacteria than stars in the Milky Way." This helps me visualize just how many lactic acid bacteria (or, to the layman, "fresh milk") are in a single container of this creamy, smooth yogurt. Within just a few hours, the Weihenstephan dairy transforms these tiny lactic acid bacteria (which are only about 10 μm in size) into creamy yogurt ("mild yogurt"). That's how the finest yogurt is made from the best milk.

Taking a closer look at the production of creamy yogurt reveals that the lactic acid bacteria mentioned above occur naturally in milk. Therefore, the raw milk is pasteurized at the beginning of the production and processing process. Specially cultivated and carefully selected bacterial cultures are used to ensure perfect results in Weihenstephan yogurt production. Shortly before the "ripening" stage, the cultivated bacteria are added to the liquid milk and begin converting the lactose into lactic acid at around 38 to 42 degrees Celsius. This causes the milk protein to coagulate into a gel – a process called "curdling" – and after seven to fourteen hours, the entire milk has transformed into yogurt. But how exactly is a "mild" yogurt produced? This is controlled by the pH value. During the curdling process described above, the dairy technologists at the Weihenstephan dairy continuously monitor the pH value using sensitive measuring instruments and then press the set yogurt through a sieve. The following patented stirring process gives Weihenstephan's well-known mild yogurt its typically smooth consistency.

Weihenstephan Butter Verpackung neu Workshop 1

Delicious! Avocado French toast. Weihenstephan is in this one too.

Get to the stove – cooking/baking with Weihenstephan

I'm sure you already have plenty of ideas for delicious creations you can conjure up with a good yogurt. If the product itself is of high quality, you don't need much to enjoy it. The yogurt in the 500-gram tub tastes great on its own, as well as enhanced with fruit, muesli, and other toppings. Of course, yogurt also serves as a reliable base or ingredient for various cakes, tarts, desserts, main courses, sauces, snacks, and much more. That's why the workshop was so exciting for me, as it offered fantastic ideas that were put into practice in small cooking groups with chef Jörg Götte in the hotel kitchen. The meal started with an avocado French toast (with Weihenstephan butter), followed by a spiced coffee (with Weihenstephan cream) for a pick-me-up, then a dragon fruit smoothie bowl with fresh berries (with Weihenstephan mild yogurt), and a sweet finale of a rhubarb yogurt soufflé (again with Weihenstephan yogurt). Delicious! You can download the recipes for all the dishes in the information box below. Delicious Weihenstephan products were used in all of them. My favorites were the bowl made with the yogurt and the turmeric shake served at the beginning – also made with Weihenstephan mild yogurt.

Weihenstephan Butter Verpackung neu Workshop 4

Have you ever tried a dragon fruit bowl?

Personal opinion and hard facts

Weihenstephan's creamy "mild yogurt" is available in regular retail stores for €1.19. Why not try out all the things you can create with a "simple" yogurt? Weihenstephan's "mild yogurt" is available with 0.11 g, 1.5 g, and 3.5 g of fat. If I eat the yogurt plain, I prefer the higher fat content. If I'm using it in other dishes, the 1.5 g fat is sufficient for me, just like for my breakfast or muesli. You can find more information about the yogurt and other Weihenstephan products on the website. Weihenstephan Dairy website.

+++ This article was created in cooperation with the Weihenstephan dairy. Thank you! +++

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Here You can download the recipes for the delicacies we cooked/baked on site.